From time to time, I like to experiment with pasta dishes, but this recipe in particular is simple and quick to make. Orzo with Broccoli and Parmesan is one of my favorite quick Italian recipes. It’s creamy, comforting, and full of fresh flavors. The tiny rice-shaped pasta blends beautifully with tender broccoli and rich Parmesan cheese, making it a perfect weeknight meal or a lovely side for a dinner party. In less than thirty minutes, you can have a fresh, wholesome dinner on the table, and the combination of garlic, olive oil, and Parmesan is always so satisfying and comforting.

I have been making this recipe for years, and I use fresh broccoli whenever I can. Always choose bright green florets for the best taste and texture. I also make sure the Parmesan is freshly grated because it melts beautifully and gives the orzo a creamy, rich flavor that pre-grated cheese can’t match.

You can serve this dish on its own, some crusty bread on the side really adds a lovely touch, also with a simple salad dressed with olive oil and lemon. It’s versatile enough to pair with chicken, fish, or even a light soup for a complete meal.

Its Perfect For:

• Quick weeknight dinners
• Light and healthy lunches
• Family gatherings or small dinner parties
• Pairing with roasted meats or seafood
• Vegetarian-friendly meals

Ingredients

• 1 cup orzo pasta
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• 1/4 cup reserved pasta cooking water
• Lemon zest, for garnish (optional)

Kitchen Equipment You’ll Need

• Medium saucepan for boiling pasta
• Large skillet for sautéing
• Wooden spoon or silicone spatula for stirring
• Strainer to drain orzo and broccoli
• Measuring cups and spoons
• Grater for Parmesan cheese
• Serving bowl or platter

How to Make Orzo with Broccoli and Parmesan

Step 1

Cook the orzo: Bring a medium pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8–10 minutes. During the last 3 minutes of cooking, add the broccoli florets to the boiling water so they cook until tender but still bright green. Drain the orzo and broccoli together, reserving about 1/4 cup of the pasta cooking water.

Step 2

Sauté garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for 1–2 minutes until fragrant and golden, taking care not to burn the garlic.

Step 3

Combine pasta and broccoli: Add the drained orzo and broccoli to the skillet with the garlic. Toss gently to combine, adding a splash of the reserved pasta water to help loosen and coat the pasta. Stir in the grated Parmesan cheese, allowing it to melt slightly and create a creamy coating for the orzo.

Step 4

Season and finish: Taste the pasta and season with salt and freshly ground black pepper as needed. For extra brightness, sprinkle a little lemon zest over the top. Toss gently once more to distribute the flavors evenly.

Step 5

Serve: Transfer the orzo with broccoli and Parmesan to a serving dish. Garnish with additional Parmesan if desired. Serve immediately while warm, making sure each bite has a balance of tender broccoli, creamy cheese, and perfectly cooked orzo.

Tips for the Best Orzo with Broccoli and Parmesan

• Cook the orzo just until al dente. It will absorb flavors better and stay tender without becoming mushy.
• Steam or blanch broccoli for a bright green color and firm texture. Overcooking makes it soft and dull.
• Use freshly grated Parmesan for a richer, creamier taste. Pre-grated cheese can be dry and less flavorful.
• Reserve some pasta water. A little starchy water helps make the sauce creamy without adding extra butter or cream.
• Sauté garlic slowly over medium heat. Burned garlic tastes bitter and can ruin the delicate flavors.
• Toss everything gently. Orzo is soft, so careful folding prevents it from breaking or becoming mushy.
• Taste and adjust seasoning at the end. A pinch of salt or pepper can make a big difference in flavor balance.

Optional Ingredients

• Red pepper flakes for a gentle heat
• Lemon zest for a bright, fresh flavor
• Pine nuts for crunch and nuttiness
• Cherry tomatoes for sweetness and color
• Fresh basil or parsley for garnish
• A splash of white wine for added depth

How to Serve Orzo with Broccoli and Parmesan

I like to serve this dish warm, straight from the skillet to the table. The steam rising from the Parmesan-melted orzo is so inviting, and it smells comforting and savory. It works wonderfully as a solo dish when I want something light but filling. I usually scoop it neatly onto a white plate and drizzle a tiny bit of extra olive oil over the top for a glossy, appetizing finish.

I also enjoy adding a little crunch or freshness on top. Toasted pine nuts, breadcrumbs, or even a sprinkle of fresh herbs like parsley or basil make the dish feel special, especially if I’m serving it to friends or family. Sometimes I add a few cherry tomatoes cut in half for color and a sweet-tart contrast to the creamy orzo.

I love pairing this orzo with a simple side salad or roasted vegetables. The creamy texture of the pasta complements crisp greens perfectly. I sometimes serve it alongside roasted chicken, baked fish, or even lightly sautéed shrimp. It’s versatile, elegant, and satisfying enough to feel like a complete, balanced meal without any fuss.

Is Orzo with Broccoli and Parmesan Healthy?

Yes! This dish is full of nutritious ingredients. Broccoli provides fiber, vitamins, and antioxidants, while orzo offers energy-rich carbohydrates. Parmesan adds protein and calcium, making it a well-rounded, balanced dish.

It’s also easy to make lighter by using less oil or cheese or swapping full-fat Parmesan for a lighter version. You still get plenty of flavor, making it a healthy yet satisfying option for lunch or dinner.

Variations and Substitutions

• Creamy Version: Add a splash of cream or milk while tossing the orzo. It becomes extra rich and silky.
• Vegan Version: Replace Parmesan with nutritional yeast and use olive oil instead of butter. You still get a cheesy flavor.
• Cheese Mix: Use a combination of Parmesan, Pecorino, and Asiago for deeper, nuttier flavors.
• Garlic Lovers: Add extra garlic cloves or roasted garlic for a stronger aroma and taste.
• Vegetable Medley: Include peas, bell peppers, or zucchini for more color and nutrients.
• Protein Boost: Toss in cooked chicken, shrimp, or chickpeas for a more filling meal.
• Herbs & Spice: Mix in fresh basil, thyme, or red pepper flakes for extra flavor.
• Lemon Parmesan: Finish with lemon juice and zest to brighten the dish and balance richness.

How to Store, How to Reheat

To store, let the orzo cool to room temperature. Place it in an airtight container and keep it in the refrigerator for up to 3 days. If you’ve added broccoli, it will still stay vibrant and fresh, though slightly softer when stored.

To reheat, gently warm the pasta in a skillet with a splash of water or olive oil. Stir occasionally to prevent sticking and restore creaminess. Microwave works too, but adding a little moisture helps keep the texture tender and fluffy.

Frequently Asked Questions About Orzo with Broccoli and Parmesan

Can I use frozen broccoli?
Yes, frozen broccoli works well, but I recommend adding it to the boiling water for just a couple of minutes less than fresh broccoli so it doesn’t become mushy. Thawing isn’t necessary—just cook straight from frozen. This keeps it bright and flavorful.

Can I make it ahead?
Absolutely! You can cook the orzo and broccoli ahead of time and store them separately. Reheat gently in a skillet with a splash of olive oil or a little reserved pasta water to restore creaminess. It’s perfect for meal prep.

Can I use pre-grated Parmesan?
Yes, you can, but freshly grated Parmesan melts better and has a stronger, more fragrant flavor. Pre-grated cheese is fine in a pinch, but I always notice a difference in creaminess and aroma when I use fresh.

Is it gluten-free?
Traditional orzo is wheat-based, but you can use gluten-free orzo made from rice, corn, or quinoa. Cooking times may vary slightly, so check the package instructions, and adjust the broccoli cooking time accordingly.

Orzo with Broccoli and Parmesan Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

This recipe is simple, flexible, and perfect for anyone who loves comfort food with a touch of elegance. It’s one of those meals you can make quickly but still impress family or friends.

Ingredients

• 1 cup orzo pasta

• 2 cups broccoli florets

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 cup grated Parmesan cheese

• Salt and black pepper, to taste

• 1/4 cup reserved pasta cooking water

• Lemon zest, for garnish (optional)

Directions

• Cook the orzo: Bring a medium pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8–10 minutes. During the last 3 minutes of cooking, add the broccoli florets to the boiling water so they cook until tender but still bright green. Drain the orzo and broccoli together, reserving about 1/4 cup of the pasta cooking water.
• Sauté garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for 1–2 minutes until fragrant and golden, taking care not to burn the garlic.
• Combine pasta and broccoli: Add the drained orzo and broccoli to the skillet with the garlic. Toss gently to combine, adding a splash of the reserved pasta water to help loosen and coat the pasta. Stir in the grated Parmesan cheese, allowing it to melt slightly and create a creamy coating for the orzo.
• Season and finish: Taste the pasta and season with salt and freshly ground black pepper as needed. For extra brightness, sprinkle a little lemon zest over the top. Toss gently once more to distribute the flavors evenly.
• Serve: Transfer the orzo with broccoli and Parmesan to a serving dish. Garnish with additional Parmesan if desired. Serve immediately while warm, making sure each bite has a balance of tender broccoli, creamy cheese, and perfectly cooked orzo.